Rinse shrimp and pat dry. To butterfly, carefully make a cut
along the edge of each shrimp, cutting almost all the way
through; lay flat. Thread two shrimp onto two bamboo
skewers; repeat with remaining shrimp and set aside. Stir
together remaining ingredients in a small bowl. Cook shrimp
on a lightly oiled grill over medium heat for 4 to 6
minutes, turning several times. Brush with curry mixture
during the last few minutes of cooking. Garnish with green
onion tops and serve over steamed rice with matchstick
vegetables.

Makes 2 servings.

Tip! Brush lightly with curry mixture for a little heat,
more liberally for a spicier taste.

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